Hearty side dishes don’t get much better than one starring hash brown potatoes, sour cream, and cheese. The buttery topping of cornflakes cereal guarantees its place at the breakfast table, but this is a casserole that can be served at any meal.

• ¾ cup chopped onion
• ½ teaspoon paprika
• ½ teaspoon freshly ground black pepper
• 1 32-ounce package frozen Southern-style hash brown potatoes, diced
• 2 tablespoons butter, melted and divided
• 1 10¾-ounce can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted (such as Campbell’s Healthy Request)
• 8 ounces light processed cheese, cubed (such as Velveeta Light)
• 1 8-ounce carton light sour cream Cooking spray
• 2 cups cornflakes, coarsely crushed

1. Preheat oven to 350°.
2. Combine first 4 ingredients and 1 tablespoon butter in a large bowl; toss well.
3. Combine soup and cheese in a medium microwave-safe bowl. Microwave at HIGH 6 minutes or until cheese melts, stirring every 2 minutes. Stir in sour cream. Pour cheese mixture over potato mixture, and stir well. Spread mixture evenly in a 13-inch-by-9-inch baking dish coated with cooking spray.
4. Combine cornflakes and remaining 1 tablespoon butter; sprinkle evenly over top of potato mixture. Bake at 350° for 1 hour.

Yield: 12 servings (serving size: about ½ cup)